Champagne Les Maillons Extra Brut Blancs de Noirs 2017 Ulysse Collin

Les Maillons Blanc de Noirs Extra Brut 2017

Vineyard philosophy

Les Maillons is a 2.5-hectare vineyard in Barbonne-Fayel, in the Côteaux du Sézannais. The Pinot Noir vines are over 40 years old, rooted in clay-rich, chalky soils. Olivier Collin farms naturally, avoiding herbicides and working by hand. Each vine is carefully tended to express the essence of its terroir with precision and respect.

Winemaking approach

The 2017 vintage brought early budding and a devastating frost in April, limiting yields but enhancing grape quality. Only the free-run juice is used, fermented with indigenous yeasts in used Burgundy barrels, where spontaneous malolactic fermentation also takes place. After 36 months sur lattes, the wine is disgorged with little or no dosage. No fining, no filtration. A focused and refined expression of Pinot Noir.

Tasting notes

Color: pale gold with copper hints.
Nose: dried cherry, orange zest, delicate yeast, and sweet spices.
Palate: round yet driven, with solid structure and deep chalky minerality. Long and elegant, with energy and personality.

Technical sheet

• Grape: 100% Pinot Noir

• Vineyard: Les Maillons (Barbonne-Fayel)

• Soil: clay over chalk

• Fermentation: native yeasts in barrels

• Aging: 36 months sur lattes

• Malolactic: spontaneous

• Dosage: Extra Brut (0–3 g/l)

• Disgorgement: varies

• Production: limited

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Ulysse Collin – Champagne of identity and terroir

The story of Olivier Collin – Deep roots and a revolutionary vision

Olivier Collin founded Domaine Ulysse Collin in 2003, but the family story began much earlier. The vineyards, located in the village of Congy, had been in the Collin family since the 1950s, though for decades the grapes were sent to the local cooperative. After studying law, Olivier decided to radically change his life. He trained under Anselme Selosse, who deeply shaped his philosophy, and in 2001, he regained control of his first parcel, “Les Pierrières.” He vinified his first cuvée in 2004. This marked the beginning of a visionary journey in the Côteaux du Petit Morin, an area then overlooked within the geography of Champagne. With determination and deep connection to the land, Olivier turned a forgotten legacy into one of the brightest stars of the grower Champagne movement.

Vineyard philosophy – A microcosm cared for vine by vine

Ulysse Collin practices a strictly natural viticulture, avoiding herbicides and systemic pesticides. All vineyard work is done by hand, following a precise and artisanal approach. Each parcel – often tiny – is treated as an independent cru, with meticulous attention to soil vitality, biodiversity, and plant balance. Many of the vines were planted in the 1970s and thrive in chalky soils rich in flint, which give the wines their unmistakable mineral signature. Yields are kept low, harvest is manual, and every vintage is seen as the beginning of a new expression of place.

Winemaking approach – Pure terroir without makeup

Vinification at Ulysse Collin is designed to reveal, not mask, the soul of the soil. Fermentation occurs with native yeasts in used Burgundy barrels, and each wine comes from a single parcel, elevating the lieu-dit to a true identity symbol. Malolactic fermentation is not carried out, preserving tension and freshness. The wines age on fine lees for extended periods (often over 60 months), with no fining, filtration, or heavy-handed dosage. Disgorgements are precise, often without dosage or with minimal correction. The result is Champagne of depth, salinity, and tactile intensity—wines that speak with clarity and conviction of their origin, without compromise.